The Vegetarian Thai Green Curry is close to authentic thai made from homemade green curry paste with the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass, I like to load it with the choicest vegetables making it simply delectable and spicy. I personally like the curry being green, hence I grind some fresh coriander leaves or even Italian parsley, to give it a burst of emerald color.
You can see the Full Recipe here – http://www.archanaskitchen.com/recipes/world-recipes/vegetarian-asian-chinese-thai-japanese-recipes/293-video-recipe-vegetarian-thai-green-curry
*Ingredients to make the Thai Green Curry Paste
5 stalks of lemongrass
5 fresh green chillies, or fresh green thai bird chillies, stemmed and chopped
1/4 cup of freshly chopped cilantro leaves
a small bunch of basil leaves
1 tablespoon whole roasted coriander seeds
1 teaspoon roasted cumin seeds
5 black pepper corns
1 large onion, roughly chopped or 1/4 cup freshly chopped spring onions
3 cloves of garlic
an inch piece of ginger
salt to taste
*Ingredients to make the Thai Green Curry
400 ml unsweetened coconut milk
3 tablespoons of Green Curry Paste
7 to 8 broccoli florets
1 large carrot, sliced
1 red or green bell peppers, diced
1/2 a zucchini, quartered or thickly sliced
1 cup water or vegetable stock
1 tablespoon brown sugar
basil leaves or kaffir lime leaves
salt to taste
1 teaspoon oil
*Method for Thai Green Curry Paste
To prepare the lemongrass, we will first have to trim away and discard any root section below the bulb base. We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is tender.
We don’t use the leaf part of the lemon grass for the curry paste, you can use it for flavoring a tea or a soup.
Continue the same procedure for the remaining lemon grass stalks.
Add all the ingredients for the paste into a blender and a little bit of water. Cover the blender and grind the mixture.
After a few seconds of grinding, open the blender and stir to combine the ingredients and if required add a little more water to grind into a smooth paste.
Transfer the Thai curry paste and store it in a glass jar. You only need to use 3 tablespoons of the paste for a single recipe of Thai curry. So with this paste you will be able to make Thai curry at least 3 times over.
*Method to make the Thai Green Curry
Next we will proceed to make the Thai Curry with this paste. Heat a teaspoon of oil in a heavy wok. Add in the vegetables like carrots, zucchini, broccoli and bell peppers. Add in some salt and stir fry the vegetables on high heat until lightly tender. Once tender turn off the heat and keep aside.
Add a teaspoon of oil into the hot wok, next add in 2 to 3 tablespoons of the thai curry paste and saute for a few seconds in the oil. Next add in a cup of water and stir to combine into the curry. Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk. Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to come to a thicken a little and come to a boil
Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetables. Stir the mixture, give it a light boil and the thai curry is ready to be served.
Place a cup of steamed rice in a serving bowl. Pour the freshly cooked hot thai vegetarian thai curry on top of the rice until the rice soaks well into the curry and there is enough gravy to soup out and serve immediately to get the best flavors.